Name: Prairie Chickens
Ingredients: a square of toast; 30 exchange cook book; salt; pepper

Prairie Chickens

Ingredients

a square of toast
30 exchange cook book
salt
pepper

Directions

Are Vjest split down the back and broiled; season with salt and pepper; cover with small lumps of butter. Serve each bird on a square of toast, i)ut all on a hot platter. Place in the oven for a few minutes to melt the butter. Serve with currant jelly.
For Meat and Fish.

Nutrition, whole recipe (rough)

6Calories

0 gProtein

0 gFat

2 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Shutt, William E., Mrs., [from old catalog] comp. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.